| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New England |
Beef |
3 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Mushrooms, chopped fine |
| 3 |
|
Cloves garlic, minced |
|
|
Fine |
| 6 |
|
Shallots, chopped fine |
|
|
OR scallion bulbs |
| 1/4 |
c |
Fresh parsley, chopped |
| 2 |
T |
Fresh herbs, chopped |
|
|
Such as: thyme, savory or |
|
|
Tarragon, or equvalent |
|
|
Dried |
| 3/4 |
c |
Fresh bread crumbs |
|
|
Salt |
|
|
Fresh ground pepper |
| 1/4 |
c |
Olive oil |
| 8 |
|
Flank steak, broiled thin |
|
|
Rare |
| 2 |
T |
Red wine |
INSTRUCTIONS
Mix the mushrooms, garlic, shallots, parsley, and herbs with 1/2 cup
bread crumbs. Add salt and pepper to taste, then mix in 1 tablespoon
olive oil. Rub the bottom of a shallow casserole with a little olive
oil. Distribute half the mushroom-crumb mixture over the bottom in an
even layer. Lay the steak slices in a single layer on top; season with
salt and pepper and drizzle the wine over. Spread the remaining
mushroom mixture over the beef slices, and top with the last of the
bread crumbs. Drizzle the remaining olive oil on top, and bake,
uncovered in a preheated 375-degree oven for 25 minutes. Recipe By
: L.L.Bean Book of New England Cookery From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: The half has never been told”